Description
Indulge in the rich, creamy flavors of Eggs Benedict in a simple, make-ahead casserole. This comforting dish is perfect for a crowd-pleasing brunch or leisurely weekend breakfast.
Ingredients
– 12 large eggs
– 1 cup whole milk
– 1/2 cup heavy cream
– 1 teaspoon Dijon mustard
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 6 English muffins, cut into 1-inch cubes
– 8 ounces Canadian bacon, chopped
– 1 cup shredded cheddar cheese
– 1 cup hollandaise sauce, store-bought or homemade
Instructions
1. Preheat the oven to 350°F. Grease a 9×13-inch baking dish.
2. In a large bowl, whisk together the eggs, milk, heavy cream, Dijon mustard, salt, and black pepper.
3. Arrange the cubed English muffins in the prepared baking dish. Sprinkle the chopped Canadian bacon over the top.
4. Pour the egg mixture over the muffins and bacon, making sure all the pieces are evenly coated.
5. Bake for 40-45 minutes, or until the center is set and the edges are lightly golden.
6. Remove from the oven and let cool for 5 minutes. Drizzle the hollandaise sauce over the top and sprinkle with the shredded cheddar cheese.
7. Serve hot and enjoy!
Notes
For a richer flavor, use a combination of Canadian bacon and regular bacon. You can also add sautéed spinach or diced bell peppers to the casserole. Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Prep Time: 15
- Cook Time: 45
- Category: Breakfast & Brunch
- Method: Baking
- Cuisine: American